Jujeh Kabob and Taftoon (Persian Chicken Kabobs and Persian bread)
27 September 2009 in CookingTonight’s dinner was easy, because the Chef at My Persian Kitchen supplied my Jujeh Kabob recipe. The Taftoon recipe was created by SueL and found on Recipezaar, here is a link.
Basic ingredients are
Jujeh Kabob
Chicken
Middle Eastern Yogurt
Onions
Sadaf Chicken Seasoning
Lemons to squeeze over finished chicken
Rice
Polow home made of course, an earlier post details it’s preparation.
Taftoon
Yeast
Flour
Water
Oil
Please follow the links above for specific preparation and quantities.
Here’s the pictures..
Plug for MyPerisanKitchen and my raw kabob ingredients
Sadaf seasoning and yogurt with quartered onions for marinade
Mixed Sadaf chicken seasoning in yogurt
Chicken and onions ready for the marinade
Chicken ready for the fridge
Jujeh Kabobs ready to hit the grill
Taftoon ingredients
Taftoon dough portioned out
Taftoon and Polow
Dinner is served
Wow.. that looks yummy!
You just need to find the ingredients at a local Middle Eastern store. The execution is not difficult. Persian rice takes a little practice, but is easy too once you have the methods down.
Aaron,
You have outdone yourself! It all looks AMAZING!!!
Well the Taftoon should be round, but it was even good with left overs for lunch the next day. Your kabobs looked better than mine. Mine overcooked slightly, but still tasted great. Is there a Sadaf seasoning for beef kabobs (barg specifically)?
I have never made Taftoon, but I would imagine it would be hard to make it come out round as you have to shape it by hand.
I think your kabob looks just as good as mine. The trick to making chicken that is not overcooked is using a food thermometer. They are a great investment. One thing that you might want to do next time, is placing the chicken on top of one of the taftoon slices. The bread is going to taste delicious with the kabob juice. OH YEAH!
Sadaf does have a seasoning for Barg, it is the same as the one for Shish Kabob: http://sadaf.com/store/product93.html
My grill is charcoal, I use hardwood charcoal mostly. This time I was lazy and did not clean the ash and debris from under the grate. So when I opened the bottom vent to get the grill hot, it could get no oxygen, because of the old ashes.
When I noticed this I adjusted to get some air flow and it got too hot too fast.
I’m not a big fan of onions. What would be a good substitute?
In a lot of Persian marinades onions are present. The chicken recipe I posted, and my favorite dish (Barg kabob, a tenderloin kabob (either beef or lamb)) both typically have grated onions in the marinade.
I was lazy on the Jujeh Kabob, so I just rough chopped them in the size needed for the skewers and added them to the marinade.
You can leave them out entirely, maybe replace with green onion, if you like green onions better. You could really add any vegetable you prefer.
There were supposed to be grilled tomatoes too. Typically you make a skewer of tomatoes and BBQ them too. At restaurants you get a roasted/BBQ tomato with your entree. I smash it up and get a bit with each bite of rice and beef/chicken. Jen doesn’t like the tomatoes, but I love them.